This autumn-inspired risotto made with Carolina® Arborio Rice is started on the stovetop, then it bakes in the oven for easy preparation.
Preheat oven to 350°F. Heat oil in large ovenproof skillet set over medium heat; cook sausage for 3 to 5 minutes or until crispy around edges.
Stir in red peppers, shallots, Cajun seasoning, half of the pepper, and salt. Cook for 3 to 5 minutes or until vegetables are slightly softened.
Stir in arborio rice; cook for about 2 minutes or until well coated. Stir in sherry. Bring to boil; stir in 3 cups broth. Cover and transfer to oven.
Bake for about 20 minutes or until most of the liquid is absorbed.
Stir in kale, lemon zest and remaining broth; stir vigorously for 1 minute. Cover and return to oven; cook for about 5 minutes or until rice is tender and kale is wilted.
Stir in half of the cheese. Divide risotto among 4 bowls; garnish with remaining cheese and sprinkle with remaining pepper.
Risotto is a creamy, hearty rice dish cooked with short-grain Italian Arborio rice cultivated in the Piemonte area of Northern Italy. The rice is starchy enough on its own to thicken and make its own sauce.
Classic risotto typically includes rice as its main ingredient, along with a small quantity of sautéed onion or shallot in butter, dry white wine, hot stock, vegetables or mushrooms, and various aromatic ingredients.
The main difference between an onion and a shallot is their size and flavor. Onions are typically larger and have a stronger flavor and aroma, while shallots are smaller and have a milder, more delicate flavor.
For an extra rich risotto, stir in 1 to 2 tbsp butter before serving. Add a pinch of fresh grated nutmeg to risotto, if desired. For more irresistible risotto recipe ideas like this arroz chaufa, keep clicking and explore new dishes!